Thursday, July 1, 2010

Honey French Toast

It's been far too long since I posted a recipe with pictures! So let's not dilly dally & fill this header with idle chatter - let's just dive right into tonight's dinner - Honey French Toast! (It was Nolan's 5th birthday tonight so I made sure we had a special yummy dinner for him!)

What are we using tonight?

Milk, bread, honey, cinnamon, vanilla, salt, eggs & butter.

Mix up the eggs, milk, honey, vanilla, salt & cinnamon in a shallow dish. I use a pie plate. It just works really well. But you do what you want to do - just make sure you can mix the stuff well & have room to dip your bread.

Whisk, whisk, whisk!

Set your pan on Med-Low & melt some butter onto it. We don't want too much heat on these because the honey will burn before the egg cooks up on the toast. Then dip your bread, one slice at a time & plop it onto your griddle/skillet.

Let it go for a few minutes (like a solid 5) & flip once the bottom side gets a good golden color on it. Cook the second side until it's done.

Let me just jump in here with a kitchen tip for you. If you're making pancakes, waffles, french toast, etc.... and you need to cut them into bites for a bunch of little mouths - use a pizza cutter! Works SO well to make perfect, un-torn bites very quickly. Do it. You'll become a believer.

Now throw it on a plate with some good pan fried sausage & fresh fruit (we had watermelon tonight) and you have yourself a delicious dinner! Make sure to pour yourself a tall glass of milk. Ahhhhhhh......!! Makes my tummy happy.

Honey French Toast

8 slices of bread (I usually just use good old sandwich bread)
4 eggs
1/2 cup milk or cream
4 Tbsp honey
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
4 Tbsp butter

In a shallow dish beat together eggs, milk, honey, salt, cinnamon & vanilla.

In a griddle or frying pan, melt the butter over medium-low heat.

Dip both sides of the bread into the egg mixture & carefully transfer to the hot griddle. Brown on both sides and transfer to a warm plate while you cook the remaining slices. Serve hot with a little butter & some syrup!

**NOTE: the lower the cooking temp the better (just takes a little longer!) so that the honey does not burn!


  1. I love them - they're small - which is what makes them perfect!